These burgers are truly a taste of Summer on a cold winter day. Served with a quick refreshing tomato salsa, crunchy lettuce leaves and melted goat cheese, they are the perfect combo of taste and textures.
I have used beluga lentils in this recipe. However, I have also tried it with red and brown lentils and in both cases it turned out just as great. A mixture of similarly sized lentils will also work in this case. Having a similar size will ensure that they are cooked equally and one is not mushier than the other.
With these spicy lentil burgers, I opted for a nice semi-aged goat cheese. These burger patties are already packed with flavour and are further enhanced with the taste of the goat cheese. Other cheeses, like a nutty gouda or a mature cheddar, will also work well .
I am sure that meat-eaters will not complain while eating these burgers. They are packed with lots of spices, which help develop the complex flavours. They are great for those looking to eat healthier. Lentils are a highly nutritious food, high in protein and fibre and low in calories.
The patties themselves are gluten-free as I opted for chickpea flour to help combine the mixture. To have a complete gluten-free meal, make sure to consume the appropriate burger bun with these patties. The recipe I have below for my homemade buns uses regular all-purpose and wholewheat flour.
Spicy Lentil Burgers
An explosion of flavours in a bun
Ingredients
For the patties:
- 200g dried beluga lentils
- 750g vegetable stock
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1-inch piece fresh ginger, finely chopped
- 1/2 tsp chilli flakes
- 1 tsp paprika
- 1 tsp ground cumin seeds
- 1 tsp ground coriander seeds
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 1/4 tsp turmeric powder
- 1/8 tsp cayenne pepper
- Sea salt & black pepper
- 1 lime, juiced
- 1 egg
- Chickpea flour (as needed)
To serve:
- Homemade burger buns
- Goat cheese
- Tomato
- Cucumber
- Spring onion
- Lettuce
- Yoghurt
Directions
- In a saucepan, cook the lentils in the vegetable stock. The lentils should be well cooked but not too mushy. If all liquid has been absorbed and the lentils are still al dente, feel free to add some hot water to continue cooking until the right texture.
- In a large frying pan, heat 2 tablespoons olive oil and sauté the onion until softened. Add the garlic, ginger and chilli flakes and cook for 2-3 minutes until fragrant.
- Stir in all the spices, including paprika, cumin, coriander, cardamom, cloves, turmeric and cayenne pepper, with the onion mixture.
- Add the cooked lentils and stir well to combine all the flavours. Season with salt and pepper and squeeze a lime. Set aside and let it cool slightly.
- Add a beaten egg to the lentils mixture and adjust consistency with the addition of chickpea flour. I used 2 tablespoons but it all depends on the size of the egg and how much the lentils are cooked.
- Divide the mixture into 4 (roughly 150g) portions and form each one into a patty. Place the patties on a tray lined with baking paper and place them in the fridge for at least 20 minutes, to help them firm up.
- Preheat the oven to 180 degrees Celsius. Drizzle some olive oil on top of the patties and bake for around 10 minutes until golden on top. Add the cheese on the patties and return in the oven for another 1-2 minutes until the cheese has melted.
- Toast the burger buns and add your preferred toppings. Serve immediately.
